Ingredients

The following ingredients have 4 Servings
  • Refrigerated pie crust
  • 3/4 cup Pumpkin Pie Filling
  • 4 oz cream cheese
  • 4 tablespoons brown sugar
  • 4 tablespoons sugar
  • 1/8 teaspoon all spice
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1 egg yolk
  • 1/2 teaspoon vanilla extract
  • -----
  • 1 egg white (slightly beaten)
  • 1 teaspoon cinnamon
  • 2 tablespoons sugar
  • Candy eyes

Instruction

  • Preheat your oven to 350 degrees and line a baking sheet with parchment paper
  • Line your counter with parchment paper, unfold your pie crust, and use a pizza cutter to cut into 3x4" rectangles
  • Place your rectangles on your baking sheet
  • In a small mixing bowl, mix together 2oz of your cream cheese, 2 tablespoons of sugar, and 2 tablespoons of brown sugar and set aside
  • In another mixing bowl, mix together 2oz cream cheese, 2 tablespoons sugar, and 2 tablespoons of brown sugar
  • Now mix in your pumpkin purée, cinnamon, nutmeg, ginger, allspice, vanilla, and egg yolk
  • Scoop out a couple tablespoons of your pumpkin pie mix onto the center of your pie crust rectangles and spread out, but leave the edges clean
  • Now add a tablespoon of your cream cheese mixture on top and carefully spread out, leaving the edges clean
  • Unroll your second pie crust and cut into 1/4" strips
  • Now cut your strips slightly longer than 3" and begin placing them over top your pie filling to look like a mummy (leave an opening for the candy eyes)
  • Mix together 2 tablespoons of sugar with 1 tablespoon of cinnamon
  • Brush the edges with your egg whites and carefully pinch the edges together
  • Sprinkle with your cinnamon and sugar mix and bake for about 18-20 minutes, or until golden brown
  • Let slightly cool and add 2 candy eyes to each mummy